Olive Magazine
Smoky chicken and bean stew

Smoky chicken and chorizo stew

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

This smoky chicken and bean stew with chorizo and a chilli kick is hearty and delicious. You just need one pot and it's on the table in just 30 minutes, perfect for a hassle-free midweek meal

Nutrition:
NutrientUnit
kcal529
fat18.8g
saturates4.8g
carbs34.1g
fibre8.4g
protein58g
salt2.25g
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Try this chicken and chorizo stew, then check out our vegetarian stew.

Ingredients

  • 1 small red onion, sliced
  • 2 cloves garlic, crushed
  • olive oil
  • 1 tbsp chilli powder
  • ½ red pepper, cut into chunks
  • 4 skinless chicken thighs, cut into strips
  • ½ pack chorizo, cut into strips
  • 4 tomatoes, chopped
  • 300ml chicken stock
  • 400g tin borlotti beans, rinsed and drained
  • ½ small bunch coriander, chopped
  • bread to serve wholemeal pitta

Method

  • STEP 1

    Cook the onion and garlic in 1 tbsp olive oil until softened. Add the chilli powder and pepper and cook for a minute. Add the chicken and chorizo and fry for a couple of minutes.

  • STEP 2

    Stir in the tomatoes and stock and bring to a simmer. Add the beans and cook for another 15-20 minutes until thickened. Stir in the coriander and serve in bowls with the pitta bread.

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